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5 from 1 vote

Keto Egg and Sausage Muffins | Dairy-Free!

These easy, low-carb egg and sausage muffins are just 2 net carbs, packed with protein, taste delicious, & make the best on-the-go breakfast!
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Diet: Gluten Free
Keyword: Egg Muffins, keto, Low Carb Breakfast
Method: Stovetop/Oven
Servings: 12 egg muffins
Author: Ashley McCrary


  • 12 large eggs beaten
  • 1 pound of sausage
  • 2 tablespoons coconut milk canned unsweetened
  • 1/2 tomato diced
  • 1/2 onion diced
  • 2 garlic cloves minced
  • 3/4 cup dairy-free shredded mozzarella cheese
  • 1 small can diced chilies
  • 1 tablespoon dried parsley
  • 1/2 lime juiced
  • salt/pepper to taste


  • Preheat oven to 350°F. Lightly spray a 12-cup muffin tin with nonstick oil spray.
  • Heat a large skillet over medium-high heat. Add in the olive oil along with the garlic and onions. Cook until fragrant. Crumble in the sausage and cook together for 5-6 minutes or until sausage is cooked. 
  • In a large bowl, whisk together eggs. Add in the cooked sausage mixture, parsley, coconut milk, tomatoes, cheese, chilies, and lime juice. Season with salt and pepper, to taste. Mix together until combined.
  • Add egg mixture halfway up into each tin of a greased muffin tin.
  • Bake for 15-20 minutes, until set. Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
  • Enjoy!


  • If you are not dairy-free you can sub heavy cream for coconut milk and regular mozzarella cheese.